Katherine Profile - Allrecipes.com (15689014)

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Katherine


Katherine
 
Home Town: Seattle, Alabama, USA
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Member Since: Jan. 2012
Cooking Level: Not Rated
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Recipe Reviews 5 reviews
Korean Fried Chicken
I made this recipe like written except I used Chicken breast. It was very good. My husband and I really liked it. The chicken was juicy and not dry at all. The marinade was simple. The chicken cooked up fairly quickly and I used a dutch oven to fry the chicken. I also used BBQ sauce as a dipping side. I did not see anything that made it stand out as Korean though...It had an Asian dipping sauce but that was about it....still a good recipe.

0 users found this review helpful
Reviewed On: May 20, 2015
Salisbury Steak
I made this recipe almost as stated. I did read most of the reviews and added a few things. I added finely chopped onions to my beef mixture along with 2 cloves minced garlic. I made a larger portion so I include a can of golden mushroom soup. I did add an extra TBSP of flour. Everything turned out great! And the leftovers just kept tasting better. I found that the gravy was too watery and I did have to thicken it with a cornstarch slurry. This really was such a great recipe. The mixture of the French Onion soup and and Golden Mushroom really made a nice gravy when thickened. I served it with egg noodles and green beans. My first time making Salisbury steaks and everyone loved it...thanks for the recipe. A real keeper and thanks for the reviews from fellow cooks on how to tweak it.

0 users found this review helpful
Reviewed On: Jan. 30, 2014
Rustic Autumn Fruit Tart
Did the crust in a food processor. It did not hold as the recipe indicated that it would. I used the recipe amount of cream cheese and butter..the dough was crumbly. I never worked with a crust made with cream cheese...when I dumped it out on the counter, it seemed powdery like all the flour did not incorporate...I kneaded the dough quite a bit to get it to stick together and it felt very stiff..I refrigerated dough for 1/2 hour. Slightly difficult to roll out but it lifted well and I fit it into a 9 and 1/2 tart pan. I used 2 MacIntosh apples and 2 Anjou pears..made the filling and let it sit in juice and drained per suggestions from other recipes. I also doubled the amount of corn starch based on other remarks about the filling being too runny. I saw some other reviewers had added additional corn starch also...the flavors of the filling were awesome. I did not have the any apricot jelly so I heated up some mango jelly and it worked just fine. I cut the apples and pear thinly and took my time and made a nice patterned filling. I overfilled the crust by about 1/2 inch higher..Glad I did..as it cooled, it seemed to settle and I found the finished product was now level with the crust. Everyone loved the dessert. It wasn't too sweet and the cardamon added a nice flavor. I was worried that it would be runny because I could see the level of juice rising in the tart as it cooled. The crust turned out great and flaky. Wasn't runny at all..great dessert..difficult crust

2 users found this review helpful
Reviewed On: Nov. 5, 2013
 
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